• 1 cup cooked amaranth
  • 2 cups cooked potatoes
  • 1 clove garlic chopped
  • 1 hot pepper chopped
  • 1/4 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1 tablespoon tamari
  • 1/4 cup yeast flakes
  • floury
  • oil for frying


Combine ingredients in large mixing bowl (mash potatoes separately first). You may have to use your hands to combine properly. Form patties by rolling in cornmeal or corn or chick pea flour. Fry in hot oil over medium heat about 3 minutes on each side. Serve right away with Tofu Sour Cream Substitute.

The amaranth (ancient, high protein seed) takes about 45 minutes to cook into a gooey state which gives you plenty of time to peel, chop and cook the potatoes. I have used ancho pepper (sweeter taste), omitted the onion and substituted parsley for the cilantro with nice results. I have had to spoon my mixture into the lightly oiled, non-stick frying pan as my consistency was too sticky to form.

Serves: 3-4

Preparation tim